Butternut Squash Soup
Nothing says fall to me more than a delightful bowl of butternut squash soup.
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Butternut Squash Soup
Here is what butternut squash looks like. I like cutting it in 1/2 & roasting it. It softens it and makes peeling so much easier!
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With leeks, you normally only use the white parts. Slice like coins and rinse well. Sometimes there is a little sand between the layers.
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Cut the squash in half, add about 1/2 inch of water, cover with foil then roast until tender.
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Make sure seeds are removed. Scoop the butternut squash into a bowl. Be careful not to get the skin.
The Butternut Squash
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Saute leeks in oil until tender. They will become transparent. Allow to brown lightly but careful, they burn quick!
The Leeks
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Add squash and seasonings to the leek and chicken stock. Use an immersion blender to process for smooth soup.
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After simmering gently, serve. Garnish with chives or green onions. Adding a little sour cream is a nice touch.
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This soup freezes well! Either use a plastic container or a mason jar.
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